2cups (8 ounces or 225 g)Gruyere or Swiss cheese, grated and divided
6largeeggs, at room temperature
1cup (240 ml)heavy cream
⅛tspground red pepper (cayenne), or more to taste
⅛tspground white pepper (or ground black pepper)
fresh chives for sprinkling, if desired
Prepare the pie crust according to recipe directions and place it into a removable-bottom quiche or tart pan (or pie pan). Freeze the crust while preheating the oven to 400° F.
Remove the crust from the freezer and place it on a baking sheet. Line it with parchment paper (or foil). Fill the parchment or foil with rice, beans, or pie weights and bake the crust for 8 minutes. Remove the crust from the oven and carefully remove the parchment and beans. Crust will only be partially baked and only beginning to turn a very light brown. Turn the oven temperature down to 350° F.
Sprinkle bacon and half the cheese over the bottom of the crust.
In a large bowl, whisk together the eggs, heavy cream, salt, and both peppers. Pour egg mixture into the pie crust. Sprinkle the rest of the cheese and the nutmeg over the top. Bake for 35-40 minutes, or until set. Let stand for 10 minutes before cutting and serving.
Quiche can be served warm or at room temperature. Store in the refrigerator for up to 3 days.